While the construction of a new residence hall at Monmouth College and the demolition of another drew much of the attention of passers-by this summer, a renovation project on the other side of campus was completed, and it’s sure to draw rave reviews from the student body.

Stockdale Center’s main dining room underwent a major overhaul and changes were also made on the lower level, where Scotland Yard was updated and a convenience store was added.

The main catalyst for the change, according to Bruce Cvancara, the on-campus director for Aramark, MC’s food service provider, was a desire “to replace the ‘conga line’ cafeteria style with a modern, fresh food station approach where the individual tastes of the student can be more catered to.

 “The school asked that the style of service be changed,” continued Cvancara, who arrived on campus earlier this year after spending the past four years in a similar position at Marian College in Indianapolis, Ind. “They wanted to improve their program so they could stay competitive with what other schools are offering.”

Rather than forming two food lines when they enter the cafeteria, students will now have the opportunity to head in several different directions. Their choices include:

 • Center Stage – made-to-order fajitas, omelettes, milk shakes and a wide variety of ever-changing options

 • Pan Geos – wrap sandwiches and pasta

 • Meditteranean – alternating between pizza at one meal and pasta or calzones at the next

 • Cranberry Farms – rotisserie chicken and turkey, “the type of meals Grandma would make”

 • Pastrami’s – sandwiches featuring cheeses, veggies and meats.

Other stations in the main dining room include a grill – called “Sizzle” – and a full salad bar.

Along with the new style of service, the main dining room also has a new, brighter look, thanks to increased signage and halogen lighting, and traffic flow issues have also been addressed by moving and upgrading the dishwashing station.

Cvancara said that besides the freedom to roam, students will notice two things – the food is prepared right in front of them instead of in a kitchen hidden from view and flexible hours will allow them to eat on their schedule, not the college’s.

Students were offered their choice of six meal plans – increasing their prior selection by four – but Cvancara anticipates that many will want to make changes as their schedules change.

“We’ll have a station right inside the door for ‘gate issues,’ which will help the students smooth over any problems they may have,” he said. “For example, we’ve added flex dollars to every meal plan, and students may want to add to their totals.”

Flex dollars are accepted like cash in all the campus dining locations and can be used at any time for a student or a guest of the student.

Not only does the main dining room offer more choices, but there is more selection outside the cafeteria, too. Downstairs, Scotland Yard will also have food stations, including:

 • Broadway Grill – featuring hand-pattied jumbo burgers and side items

 • Bene Pizza – personal pan pizzas

 • Ben & Jerry’s – as every ice cream fan knows, some of the best flavors around

 • Montague’s Deli – a very upscale deli offering items such as a vegetarian sandwich on foccacia bread.

Speaking of the latter station, Cvancara said the name comes from the surname of the Earl of Sandwich, who is said to have “invented” the sandwich. Of Ben & Jerry’s, Cvancara noted that his assistant director, Kim Fornero, attended the company’s “Scoop University” to get the inside scoop, so to speak, on the product.

And the choices don’t stop there. Students can use their flex dollars to purchase food items at Scots Market, which has been described as an “on-campus 7-Eleven.” They can also make the trek to Grier Hall’s “Java City,” which will sell sub sandwiches and boxed salads.

“That will be a common choice for students who want to grab something to eat in their room later,” said Cvancara.

When the current renovation project is completed at Hewes Library, students will be able to use their flex dollars at a new snack shop there.

“We’ve had staff training in recent weeks, and they’re so excited about the changes,” Cvancara concluded.

Here’s some food for thought: If the staff is that excited about just serving the food, imagine how thrilled the students will be to taste it.

Released by the Office of College Communications
Barry McNamara, Associate Director of College Communications
Phone: 309-457-2117
Fax: 309-457-2330

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